agman
Well-known member
TimH said:Agman- "Don't confuse what one unscrupulous local may do versus what processors do. "
Point taken... But...... Jason is in Alberta, I am in Manitoba and Porker is in Michigan (or Minnesota,can't remember).Literally thousands of miles between us. Hardly "local"!!!
If the specs are the same for "ground beef" and "hamburger" why are they not labelled either "ground beef" or "hamburger",period, instead of one or the other???
To be more clear, what is the difference between hamburger and ground beef????? If they are the same thing why are they not called the same thing?????
I asked the people who produce the product. I did and they know more than I do. I have witnessed tons of ground beef or hamburger being processed. I have never even seen organ meat in the processing facility. For that matter, have you ever been inside a processing facility? I have forward priced many million of dollars of product for ground beef or hamburger and not once in nearly 30 years have I ever been asked to price organ meat for grinding or for any other purpose. If you don't believe what I posted then you have to provide evidence to the contrary that such action, as described by Porker or Jason is the norm or is widespread.
This whole situation evolved into a classic case of someone making an incorrect statement which is then extrapolated to an entire industry. This is exactly the type of misinformation that harms this industry-unsupported statements.